Cream Chicken

Ingredients

• 1 1/4 cups diced cooked chicken
• 1 stalk celery
• Salt and pepper to taste
• 1 egg yolk
• 1 cup chicken broth
• 3 tablespoons fat
• 2 tablespoons flour
• 1/2 cup milk

Method

1. 1

   Melt the fat, stir in the flour until well mixed.

2. 2

   Add the milk and broth, then cook until it thickens, stirring constantly.

3. 3

   Beat egg yolk.

4. 4

   Stir in a small amount of the hot white sauce and add the rest of the sauce.

5. 5

   Add the chicken, celery, and cook until hot.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 38. The excerpt below is the record exactly as published.

12 cup milk thickened with 1 tablespoon flour might be added. RACHEL TAYLOR (Mrs. F. R.) 101 ) THE QUAKER COOK BOoK BARBECUED CHICKEN BREASTS 8 or 10 pieces chicken breasts 1 teaspoon chili powder 4 tablespoons catsup 14 teaspoon red pepper 3 tablespoons water 14 stick butter (melted) 1 tablespoon lemon juice Salt 4 tablespoons white sauce or Pepper cream of mushroom soup Dash of Tabasco 2 tablespoons vinegar 12 to 15 drops liquid smoke 1 teaspoon dry mustard (optional) Mix well all ingredients except chicken to make sauce. Add chicken and marinate at least 30 minutes(over night is better). Place in well oiled double paper bag and place on sheet of aluminum foil that has been cupped on edges to make a form of shallow pan. Bake 15 minutes at Uy and one hour at 350°. (Whole chicken or any part may be used. ) WILLIAM MCLENDON, Traffic Representative Western Maryland Railroad, Atlanta, Georgia CREAM CHICKEN 144 cups diced cooked chicken 3 tablespoons fat 1 stalk celery 2 tablespoons flour Salt and pepper to taste % cup milk 1 egg yolk 1 cup chicken broth

Cook this with the app: pantry check, scaling, and the assistant.